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ADVANCES IN FOOD SCIENCE AND NUTRITION
It is the first edition of SCIENCE AND EDUCATION DEVELOPMENT INSTITUTE for food world. It gives me great pleasure in bringing out book entitled “ADVANCES IN FOOD SCIENCE AND NUTRITION” for the student of Food Technology, Food Nutrition and all those aspirants who desire to brighten their career in the field of food technology. Our goal is to provide readers with introductory foundation to budding food professionals. I was also well aware that the book is widely used as a basic reference outside the academic environment. I have attempted to take utmost care to cover the particular topic with latest research updates. In this concern I had compiled all the newer areas of food science and nu...
Food Processing By-Products and their Utilization
Food Processing By-Products and their Utilization An in-depth look at the economic and environmental benefits that food companies can achieve—and the challenges and opportunities they may face—by utilizing food processing by-products Food Processing By-Products and their Utilization is the first book dedicated to food processing by-products and their utilization in a broad spectrum. It provides a comprehensive overview on food processing by-products and their utilization as source of novel functional ingredients. It discusses food groups, including cereals, pulses, fruits, vegetables, meat, dairy, marine, sugarcane, winery, and plantation by-products; addresses processing challenges rele...
Agro-Processing and Food Engineering
This textbook highlights the engineering fundamentals and processing aspects of agricultural produce and covers important aspects of agro-processing and food engineering in one place. The chapters cover material handling, drying, size reduction process, mixing and forming, cleaning and separation, storage, and processing of cereals, pulses, oilseeds, fruit and vegetables, and their products. The book’s contents are systematically designed to provide a balanced overview of agro-processing techniques from the basic concepts to the case study, handling of the materials, and different unit operations. The systematic and simple elaboration of scientific aspects will make it unique and help to d...
Functional Foods and Dietary Supplements
Functional foods are foods which contain bioactive components, either from plant or animal sources, which can have health benefits for the consumer over and above their nutritional value. Foods which have antioxidant or cancer-combating components are in high demand from health conscious consumers: much has been made of the health-giving qualities of fruits and vegetables in particular. Conversely, foods which have been processed are suffering an image crisis, with many consumers indiscriminately assuming that any kind of processing robs food of its “natural goodness”. To date, there has been little examination of the actual effects – whether positive or negative – of various types o...
Advances in Phytochemistry, Textile and Renewable Energy Research for Industrial Growth
The International Conference on Phytochemistry, Textile, & Renewable Energy Technologies for Sustainable Development (ICPTRE 2020) was hosted by the World bank funded Africa Centre of Excellence in Phytochemicals, Textile and Renewable Energy (ACEII-PTRE) based at Moi University in conjunction with Donghua University, China and the Sino–Africa International Symposium on Textiles and Apparel (SAISTA). The theme of the conference was Advancing Science, Technology and Innovation for Industrial Growth. The research relationships between universities and industry have enabled the two entities to flourish and, in the past, have been credited for accelerated sustainable development and uplifting ...
Functional Foods And Nutraceuticals
The papers included in this book have a broad coverage of the topics related to new technologies in functional foods and nutraceuticals, fruits and vegetables and their by-products as valuable ingredients for functional foods and nutraceuticals, potential bioactive components from various food sources, trends and development of nutraceuticals and functional foods as well as functional food and nutraceuticals as ingredients in the value addition for health promotion, standardization and quality control. This compilation helps to overcome the problems faced in exploring the potential of nutraceuticals in naturopathy and device strategies to encounter such problems.
Clean and Sustainable Groundwater in India
The book embodies the groundwater issues and challenges in India focusing its sustainable use. It is a compilation of papers presented by the eminent experts from Government departments, academia, research institutes, NGOs and stakeholders who assembled at Kurukshetra on 21st August, 2015 in the event of Bhujal Manthan or “Churning of Groundwater” organized for the first time by Ministry of Water Resources, River Development and Ganga Rejuvenation, the apex Ministry of Water Resource under Government of India. India, as a country, is the highest groundwater extractor in the world. Its service towards attaining the food and clean drinking water security is well documented. This volume add...
Additive Manufacturing with Medical Applications
"This reference text introduces latest technologies in the field of additive manufacturing and their applications in medical field. It will serve as a useful text for graduate students and academic researchers in the fields of industrial engineering, manufacturing science, and mechanical engineering"--
Crop Improvement
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